Beef Bacon Quiche Tarts

This is the perfect brunch dish. The bacon and the onion and peppers really enhance the flavor of the eggs. I used the Granny Everman’s Yeast Roll recipe using whole wheat flour to make the crust. They were a huge hit when I took them to church for breakfast for my Sunday School class. In my pictures, I tripled the recipe.

Bake for 8-12 minutes or until set (a knife inserted in center will come out clean.)

Serve warm.

8 cute little quiche tarts

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High in protein
High in iron

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When you make Granny Everman’s Yeast Roll recipe, save a portion of it in the freezer. After it rises the first time and you punch down the dough, break off how much you want to save. Put it in a freezer bag, make sure you remove all of the air, and label it “roll dough”. Then you won’t have to make a recipe that takes 2 hours to rise the morning you want to serve these Beef Bacon Quiche Tarts. The night before you’re going to make this recipe, remove the dough from the freezer and put it in the refrigerator to thaw. Remove it from the refrigerator and bring it to room temperature before using.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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